Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 ½ inch lices. Place them in a large mixing bowl.

For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a stell blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add ½ cup grated parmesan cheese and pulse 3 times.

Toss the lettuce with enough dressing to moisten well. Add 1 cup grated parmesan and toss. Add the croutons and toss with the rest of the salad. Serve on chilled salad plates.

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